Tuna Tostadas

Fresh, flavorful, and delectably light, these simple canned tuna tostadas are a fun take on a traditional Mexican dish. Easy enough to make in just 30 minutes, they’re a great way to spice up a basic can of tuna fish.

🐟 What Makes This Recipe So Good

• Tostadas originated from Mexico and parts of Latin America. They are dishes that have baked or fried corn tortillas as the base. Think of them as a taco pizza! The base ingredient on top of the tortilla is usually pasty, which helps the main ingredients from falling off as you eat them. Then, you add your protein and whatever toppings you like. Flavorful tuna as a protein, and chipotle aioli as the finishing touch, our tostadas are a fun twist on a traditional dish!
• Anything you’d want to put in a taco, you can put on your tostada! Our deliciously seasoned tuna, guacamole, and chipotle aioli are the perfect combination. However, if you want to add your own twist to them, you totally can! To spice up your guacamole, you can add more hot sauce, or a few red pepper flakes. If you’re craving more toppings, you could drizzle some red chili salsa, freshly shredded cheese, lime juice, sliced bell peppers, black beans, or anything else you love.
• They’re an easy and healthy weeknight meal! Because the tostadas are baked, they don’t contain as much oil or fat as fried tostadas do. Tuna is full of protein, omega 3 acids, and quite a few more beneficial vitamins. Each fully dressed tuna tostada comes in at under 300 calories each. Healthy, packed full of flavor and ready in 30 minutes, these tuna tostadas are sure to become a new favorite.

🦀 More Delicious Seafood Recipes

• Air Fryer Tuna Steak
• Lobster Mashed Potatoes
• Seafood Chili
• Shrimp Tempura
• Sautéed Shrimp in Garlic Butter Sauce
• Tuna Tetrazzini

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5 from 1 vote

Tuna Tostadas

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Light and crispy, with bursts of fresh flavors and delicious textures. A great way to dress up your average can of tuna.

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6 tostadas

Ingredients

For the Tostadas

• ▢ 6 6-inch corn tortillas
• ▢ 1 teaspoon neutral-flavored oil avocado oil, olive oil, etc.
• ▢ salt optional, to taste

For the Quick Guacamole

• ▢ 2 large avocados halved, pit removed, peel removed
• ▢ ¼ cup diced red onion
• ▢ 2 tablespoons chopped fresh cilantro
• ▢ 2 teaspoons fresh lime juice
• ▢ 1 pinch salt more or less to taste

For the Tuna

• ▢ 3 5-ounce cans tuna packed in water drained
• ▢ 2 green onions thinly sliced
• ▢ 1 tablespoon fresh lime juice
• ▢ 1 tablespoon chopped fresh cilantro
• ▢ 2-3 dashes hot sauce more or less to taste
• ▢ salt to taste
• ▢ freshly ground black pepper to taste

For the Chipotle Aioli

• ▢ ¼ cup mayonnaise
• ▢ ½ teaspoon garlic powder
• ▢ 1 teaspoon chipotle pepper powder
• ▢ 1-2 tablespoons water more or less as needed

Equipment

• Oven
• Paper towels
• Wire cooling rack
• Baking sheet
• pastry brush or paper towel
• Tongs
• medium mixing bowl
• 2 forks
• Large mixing bowl
• Silicone spatula optional
• Small mixing bowl
• small whisk
• Cookie scoop with release handle or spoon

Instructions 

For the Tostadas

• Preheat oven to 400° Fahrenheit. Cover flat surface with 2 to 3 layers paper towels, then place wire cooling rack over paper towels.
• Place 6 tortillas on large baking sheet, making sure tortillas don't overlap. With pastry brush (or paper towel), lightly brush neutral-flavored oil on both sides of each tortilla. If desired, lightly sprinkle salt on both sides of each tortilla.
• Place baking sheet in preheated oven. Bake tortillas 5 minutes, then carefully remove baking sheet from oven. Flip each tortilla over, making sure not to overlap tortillas, then return baking sheet to oven. Bake another 5 to 6 minutes or until tortillas are crispy and lightly browned.
• When desired color is achieved, carefully remove baking sheet from oven. Transfer tostadas to wire cooling rack and set aside to allow excess oil to drip onto paper towels. Set aside.
  

For the Quick Guacamole

• Add avocado flesh, red onion, cilantro, lime juice, and salt to medium bowl. Mash ingredients together with fork until desired guacamole texture is achieved. Set aside.
  

For the Tuna

• Add 3 cans tuna (drained) to large mixing bowl. If needed, use fork to flake tuna, then add green onions, lime juice, cilantro, hot sauce, salt, and pepper. Stir well to fully incorporate all ingredients. Set aside.
  

For the Chipotle Aioli

• Add mayo, garlic powder, and chipotle powder to small mixing bowl. Whisk until ingredients are fully incorporated.
• Slowly add water to bowl in ½ tablespoon increments, whisking well between each addition, until desired consistency is achieved. If aioli becomes too thin, add mayo as needed in small increments to thicken.
  

To Serve

• Top each tostada with equally-sized scoops of guacamole, followed by equally-sized scoops of tuna. Drizzle chipotle aioli over top of each tostada, then serve immediately.

Notes

• Starting your layers with guacamole will help ensure the tuna (and any other toppings you may use) don’t fall off the tostada.
• Tuna: Any variety of canned tuna will work fine here!
• Leftover Guacamole:  Transfer guacamole to an airtight container and squeeze lemon juice over. Seal lid on container and refrigerate up to 2 days. Drain lemon juice before consuming guac.
• Leftover Tuna: Refrigerate in an airtight container up to 4 days. 
• Leftover Chipotle Aioli: Refrigerate in an airtight container up to 7 days.
• Leftover Tostadas: Store in an airtight container at room temperature up to 3 days. Consume at room temperature, or reheat in oven or air fryer on low heat until warmed through.
• Make it Egg Free: Use vegannaise instead of traditional mayo.

Nutrition Information

Serving: 1tostada with guac, tuna, and aioli | Calories: 305kcal | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 0.02g | Total Carbs: 19g | Fiber: 7g | Sugar: 1g | Net Carbs: 12g | Vitamin C: 9mg | Cholesterol: 29mg | Sodium: 245mg | Potassium: 536mg | Calcium: 49mg | Iron: 2mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Sam Guarnieri